Roasted Chickpeas

My friends, we are onto another food obsession. Chickpeas. Garbanzos. Whatever you like to call them, they are delicious.

Now, don’t get me wrong, these tasty little beans have always held a special place in my heart. Hummus? I love you. Salads? Not the same without this little extra. Smashed up with fresh herbs and some spices? Instant sandwich. I’m not gonna lie, sometimes I will just eat them plain, too.

But a couple of weeks ago, I decided to try something that has been on my cooking to-do list for a while. And I am so glad I did.

Sadly, I didn’t take any photos…because I was so gosh-darn hungry that I forgot…and because, well, I think everyone knows what a chickpea looks like.

I also may have forgotten to change the temperature on my oven and inadvertantly set off my smoke alarm… the world will never know.

Anyway, this is a super simple and quick recipe that can be adjusted according to your tastes. Per usual, experiment with your flavors! If you don’t like spicy, rosemary and garlic would be great, or how about curry?! Also, these aren’t exact measurements, so adjust accordingly. This is a super easy and delicious snack, especially if you’re having unexpected company or need another finger food!

Roasted Chickpeas:  adapted from various recipes

2  (15 oz) Cans Chickpeas

About 2 tbsp. olive oil-I used a chipotle infused oil for a little extra flavor

A few good cranks of black pepper

A good sprinkling of sea salt (we have an awesome hickory smoked black salt that is to die for!)

2 or 3 tsp smoked paprika, obviously.

2 tsp. garlic powder

a good sprinkling of crushed red pepper

a good sprinkling of parsley

And if you’re feeling adventurous, a pinch or two of chili powder

What to do:

Preheat oven to 400 degrees. Line a baking sheet with parchment paper.

Rinse, drain and pat dry chickpeas.

Combine all other ingredients in a large bowl.

Toss in chickpeas until evenly coated. 

Transfer to baking sheet and bake for about 25-30 minutes, tossing two or three times while baking.

When finished, chickpeas will be a golden brown and have a crispy outside-the inside will still be a bit soft.

Let cool slightly and enjoy!

Note: If your oven tends to run hot, as mine does, set at 350 and adjust cook time accordingly.

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